Difficulty:[usr 1]
Put the egg in a bowl with the sugar, beat with a whisk until the mixture is smooth and frothy.
Add the butter in ointment then little by little the flour, mix with the chocolate (in chips or crushed), the yeast, the cinnamon and the vanilla.
Butter the tartlet molds, pour the dough on which the half-pears cooked in syrup (or canned) will be placed, rounded side up, sprinkle with powdered sugar.
Bake for 8 to 10 minutes in a low oven.
Take out and let rest for 5 minutes on a wire rack.
Note:the pears are halved when the cake is whole. For individual ones like here, cut the pears into cubes or slice them.
This cake goes very well with creams or ice creams.
Culinary Ideas from Chef Hubert
